Preheat oven to 325 degrees F (160 degrees C).
Beef Short Ribs (7)
heavily on all sides with
Kosher Salt (to taste)
Ground Black Pepper (to taste)
Garlic (3 cloves)
Carrots (2 cups)
Baby Potatoes (1 1/2 cups)
in a large bowl and season with
Salt and Pepper (to taste)
. Set aside until needed.
Light Olive Oil (to taste)
in the skillet over medium-high heat. Sear the short ribs on all sides until a nice brown color forms, about 8-10 minutes.
Add the vegetables and toss to combine in the pan-juices. Add the
Tomato Paste (2 Tbsp)
and cook while distributing the paste. Allow to cook for 1-2 minutes.
Beef Stock (3 cups)
until the vegetables and short ribs are just about, but not fully, submerged. Add the
Fresh Thyme (3 sprigs)
Bay Leaves (2)
. Bring to a boil and boil for 2 minutes.
Carefully cover the skillet with foil and transfer to the oven. Cook for 2 1/2 hours.
Peel back the foil and add in
Button Mushrooms (8 oz)
. Cover and cook for another 30 minutes, or until the beef is incredibly tender.
Serve with a slice of French bread to soak up the juices.